Whole Wheat Gnocchi with Sheet Pan Vegetables

Sheet pan vegetables are a staple for me. I love how easy and delicious they are, but I can also get tired of them. I wanted to mix things up with a vegetarian sheet pan meal by adding some surprising flavors to my vegetables, and by pairing them with homemade gnocchi – something I have never made before!

 

This recipe features Arizona Olive Oil’s 18-year aged balsamic vinegar and garlic habanero while balsamic vinegar. Both vinegars pack a distinct flavor punch, with sweet undertones. They make the perfect pair for an Italian inspired dinner like this one.

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I was admittedly nervous to try making gnocchi for the first time. I found a recipe that looked easy enough from Delallo, and I definitely didn’t nail it, but I also didn’t have a complete #pinterestfail either, so that’s a win for me! My gnocchi turned out more dense than other store bought or restaurant made gnocchi I had in the past, which is likely due to my poor measuring skills (i.e. I rarely measure anything when I am cooking!), but they were still good and very filling!

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This meal was delicious, flavorful, and fun to put together. I hope you enjoy it. Let’s get cooking!

Ingredients

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Gnocchi

I followed this recipe from Delallo and used King Arthur 100% Organic White Whole Wheat Flour.

Sheet Pan Vegetablessheet pan vegetables, vegetable side

¾ bag of mini bell peppers, sliced into ¼ inch rings
1 medium red onion, cut into ½ inch strips
1 large zucchini, quartered and diced into ½ inch pieces
1 pint cherry tomatoes
2 Tbsp olive oil
1 Tbsp garlic habanero while balsamic vinegar
2 Tbsp garlic – either freshly diced or refrigerated variety
1-2 sprigs fresh rosemary, finely chopped
Salt & pepper to taste

 Finishing touches

2 Tbsp freshly chopped basil
1 cup shredded parmesan
Healthy drizzle of 18-year aged balsamic vinegar
Healthy drizzle of olive oil
Additional salt & pepper to taste

 

Instructions

Gnocchi

Follow  Delallo instructions.

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Sheet Pan Vegetables

  1. Preheat oven to 450 degrees
  2. Line a large sheet pan with parchment paper
  3. Wash all vegetables
  4. Dice bell peppers, onion, and zucchini
  5. Arrange peppers, onion, zucchini, and tomatoes onto lined sheet pan
  6. Pour olive oil, habanero garlic balsamic, garlic, rosemary, and salt & pepper on top of vegetables
  7. Toss vegetables with your hands to make sure they are evenly coated
  8. Cook for 20 minutes

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  1. Arrange cooked gnocchi into a large, shallow dish
  2. Drizzle with olive oil and add salt & pepper to taste
  3. Toss the gnocchi
  4. Sprinkle basil over the top and apply a healthy drizzle of 18-year aged balsamic vinegar
  5. Pour vegetables over the top of the gnocchi – make sure to get all the juices, oil, and seasonings from the pan!
  6. Sprinkle with parmesan cheese
  7. Serve & enjoy!
2018-11-13T15:19:16+00:00November 12th, 2018|Recipes|0 Comments

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